Methylglyoxal determination from different carbohydrates during heat processing

被引：42

作者：

HomokiFarkas, P ^{[1
]}

Orsi, F ^{[1
]}

Kroh, LW ^{[1
]}

机构：

[1] TECH UNIV BERLIN,INST FOOD CHEM,D-13355 BERLIN,GERMANY

来源：

FOOD CHEMISTRY | 1997年 / 59卷 / 01期

关键词：

D O I：

10.1016/S0308-8146(96)00273-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Heat induced formation of methylglyoxal (MG) was examined in the caramelisation and Maillard reaction. Mono-, oligo- and polysaccharides (i.e. D-glucose, dextrin 15, starch) were caramelised using three different conditions. MG concentration was analysed with HPLC as a methylquinoxaline derivate. The concentration of MG formed from dextrin 15 was higher than that of starch because of the presence of more reducing end groups. The effect of Maillard reaction on the formation of MG was examined. The different carbohydrates were heated in the presence of o-phenylenediamine (o-PD) and glycine. In the formation of MG there was a catalytic effect of the amino group, so the MG concentration was higher than in caramelisation. When carbohydrates were heated with glycine, the MG concentration was not as high because of the base strength of the amino acid. Both in caramelisation and Mailiard reaction the concentration of MG was higher in the presence of water. (C) 1997 Elsevier Science Ltd. All rights reserved.

引用

页码：157 / 163

页数：7

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